Chicken Cordon Bleu



Happy holidays and new year wishes to all of our blogger peps out there in web world. We hope ya'll had a wonderful time and ate tons of great food. Lord knows I (Michael) did and I now have the weight to prove it.

Here is a wonderful cordon bleu recipe for you to try. Believe it or not this was our first cordon bleu and it trurned out really well except that it was ever so slightly overdone. We never got the thermometer to reach 165F - if you don't have one, I would just say to check by cutting one of the pieces to make sure it's done. We actually cooked it for about 15 minutes because we were trying to get that thermometer up. It wasn't really overdone, but I would not stress about getting to that 165 - it should be done after 7 minutes. You can substitute swiss for gruyere if you'd like. Recipe adapted from Eating Well. Serves 6.

Ingredients

  • 3 boneless, skinless chicken breasts (about 1 3/4 pounds), sliced in half long-ways
  • 1 teaspoon freshly ground pepper, divided
  • 1/2 teaspoon salt
  • 1 cup shredded Gruy√®re cheese
  • 5 tablespoons reduced-fat cream cheese
  • 1/2 cup coarse dry whole-wheat breadcrumbs
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup chopped ham (about 2 ounces)

Directions

  1. Preheat oven to 400°F.
  2. Sprinkle chicken with 1/2 teaspoon pepper and salt. Combine cheese and cream cheese in a bowl. Combine the remaining 1/2 teaspoon pepper with breadcrumbs, parsley (or thyme) and 1.5 tablespoons oil in another bowl.
  3. Heat the remaining 1.5 tablespoons oil in a large, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so all pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.
  4. Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165°F, 5 to 7 minutes.

17 comments:

Chef E said...

Love the food, and the plate! Now I am really hungry...

Donna-FFW said...

Chicken cordon bleu is one of my favorite meals and your version sounds fantastic! Happy New Year to you both!

Juliana said...

Wow, this chicken dish looks fantastic, like the ham on it...great combination...by the way, we went to Puerto Plata, it was very nice until started to rain, which kept us indoor...well, got to do a lot of reading :-) How about you? Did you have a good time?

Karine said...

Happy New Year to you two! :)

Conor @ HoldtheBeef said...

Oh yum! I happen to have a pile of leftover ham in my fridge, how did you know? ;)

♥peachkins♥ said...

Happy New Year!

Grace said...

mmm. gruyere AND cream cheese AND cilantro--this packs a punch i wouldn't mind receiving! :)
happy new year to ya'll, too--stay safe!

A Year on the Grill said...

A great recipe... I appreciate the warning about over done. That is y personal chicken bugaboo... Too many tough chicken breasts!

Sweet and Savory said...

Please stop at my blog. There is something waiting for you. Chaya -- my other blog

petite nyonya said...

Great looking chicken meal! Happy New Year and best wishes to both of you!

My Carolina Kitchen said...

Great photo. I've only made Chicken Cordon Bleu once and mine wasn't nearly as nice as yours.

Happy new year.
Sam

Leslie said...

I have packed on the Holiday pounds as well! grrrr

Kerstin said...

What a yummy chicken dish - I love gruyere! Happy New Year!

Jennie said...

Great dish! Love it! Happy New Year!!

Chef Jeena said...

This dish is so fabulous it looks so very tempting!
Happy New Year!

The Cooking Photographer said...

If I ate big chunks of chicken this would be good. I am afraid of chicken. I used to love this as a kid.

Maybe it's the chicken industry I'm afraid of. Not the chicken itself. Who knows.

My Little Space said...

Now, this is a cool recipe. Love the flavour coating! Looks so classy divine... hmm..mm..

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